According to tradition a marshal of artillery to French king Henri IV, François Hannibal d’Estrées, presented the Carthusian monks at Vauvert, near Paris, with an alchemical manuscript that contained a recipe for an “elixir of long life” in 1605. The formula is said to call for 130 herbs, flowers, and secret ingredients combined in a wine alcohol base. The monks intended their liqueur to be used as medicine. The recipe was further enhanced in 1737 by Brother Gérome Maubec.
The exact recipes for all forms of Chartreuse remain trade secrets and are known at any given time only to the three monks who prepare the herbal mixture. It is said that no single person holds the entire recipe. Each monk is said to have knowledge of 1/3 of the ingredients used to make to liquor. The herb hyssop is one of the most obvious major constituents of the flavor.
Chartreuse has a very strong characteristic flavor. It is very sweet, by turns both spicy and pungent. By way of comparison, it is quite similar to Liquore Strega or Galliano. Its taste varies depending upon the serving temperature. It is often served on ice, but can be added to cocktails or added to a mixer. Some mixed drink recipes call for only a few drops of Chartreuse, so assertive is its flavor. Though the flavor is highly complex, many find it most distinctly reminiscent of anise, which is easily discernible as one of the ingredients.
Producer: Chartreuse Diffusion, 10 Boulevard Edgar-Kofler, BP 102 – 38503 Voiron Cedex, France
